|
14
|
1.50
|
Food-contact surfaces: cleaned and sanitized |
Yes |
No
|
No |
4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf
Observed food debris left on utensils stored as clean on the clean drainboard. CDI by removing to be re-washed and sanitized. |
|
20
|
1.50
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P
Observed items on the salad bar stored above 45F, including but not limited to: kale, hard boiled eggs, chick peas, shredded cheese and cut melon (see temperature observation chart). CDI by cooling all products down. Salad bar is to be monitored to ensure proper temperatures are maintained. PIC placed in a work order to determine if the unit needs servicing. |
|
45
|
1
|
Equipment, food and non-food-contact surfaces approved; cleanable, properly designed, constructed and used |
No |
No
|
No |
4-501.11 Maintain equipment in good repair.
Observed the cover to the rolling racks torn and no longer easily cleanable. |
|
47
|
0.50
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.
Observed build up on the underside of produce shelving. |
|
53
|
1
|
Physical facilities installed, maintained and clean |
No |
Yes
|
No |
6-501.12 Cleaning, Frequency and Restrictions - C
Clean the floor at a frequency to prevent an accumulation of dirt and debris. Observed build up on the floor near the 3 comp sink and inside the walk in cooler. |